BASIC SCRAMBLED EGGS
¼ c. milk
Salt and pepper
2 tsp. butter
Beat eggs, milk, salt and pepper in bowl until blended. Heat butter in large non-stick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking, pulling, lifting and folding eggs until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat. Serve immediately.
Hints: Lighten up the cooking by using cooking spray and water as substitutes for butter and milk. Avoid cast iron skillets. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites. Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat. How long to beat: That’s a matter of preference. L...
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